Chimichanga Recipe (Vegetarian)
User Reviews
5
12 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
40 mins
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Total Time
50 mins
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Servings
8 Chimichangas
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Calories
145 kcal
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Cuisine
American, Mexican, International
Chimichanga Recipe (Vegetarian)
Report
This vegetarian chimichanga features a sautéed filling of chopped mushrooms, broccoli, onions, and optional bell peppers seasoned with smoked paprika, cayenne, oregano, cumin, and other spices, all wrapped tightly in tortillas with cheese. The rolled tortillas are sealed with flour paste and fried until crispy and golden. This results in a crunchy exterior encasing a tender, well-spiced vegetable filling with melted cheese, ideal for serving with guacamole, sour cream, and salsa.
Description
The filling preparation begins by gently sautéing sliced onions and garlic, then adding spices including smoked paprika, cayenne pepper, oregano, cumin, black pepper, garlic powder, and onion powder. Chopped white button mushrooms and broccoli florets are cooked over medium to medium-high heat until tender and moisture evaporates, then deglazed with red or white wine to enhance flavor. After cooling, the filling is rolled with shredded cheese inside tortillas, which are sealed firmly with flour paste applied on the inside and outside seams to prevent leakage.
Frying should be done with hot oil, ensuring immediate bubbling upon contact to avoid sogginess. The chimichangas are fried at medium heat until the crust is crisp and golden brown. Alternatively, they can be baked or air-fried for a less oily version. Once cooked, chimichangas are served with accompaniments such as guacamole, sour cream, and tomato-based salsa, providing fresh, creamy, and tangy contrasts to the rich filling.
The recipe allows customization of fillings including various vegetables or beans, and cheese options such as Monterey Jack or Colby. Make-ahead options include preparing fillings and storing for several days or freezing assembled chimichangas for up to one month. Adjust the level of spices to taste for preferred heat levels.
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Ingredients
For Filling
- 3 tablespoons olive oil
- ½ to ⅔ cup onion or 1 medium to large onion, sliced
- ½ teaspoon garlic or 4 to 5 small to medium garlic cloves, finely chopped
- 2 cups white button mushrooms 500 grams, chopped
- 2 cups broccoli chopped florets
- ½ to ⅔ cup bell pepper or 1 medium to large - red, yellow or green, optional, sliced
- ½ teaspoon garlic powder - optional
- ½ teaspoon onion powder - optional
- 1 teaspoon smoked paprika or 1 teaspoon sweet paprika
- ½ teaspoon cayenne pepper or 1 teaspoon red chilli powder
- 1 teaspoon oregano dried
- ½ teaspoon black pepper crushed
- 1 teaspoon cumin cumin powder, ground
- salt as required
- 1 tablespoon red wine or white wine - optional
Other Ingredients
- 8 tortillas - corn or all-purpose flour or whole wheat
- ½ cup cheddar cheese or Monterey jack or Colby cheese, or as required, shredded
To serve with
- 1 bowl guacamole
- 1 small bowl sour cream
- 1 bowl tomato salsa salsa de verde or pico de gallo
Instructions
Making Filling
- Heat olive oil in a thick bottomed or heavy pan or skillet.
- Add sliced onions and stirring often sauté them until light golden on medium-low to medium heat.
- Add finely chopped garlic and sauté for 4 to 5 seconds.
- Switch off the heat or lower it. Add all the onion powder, garlic powder, smoked paprika, cayenne pepper, ground cumin, black pepper and oregano. Mix very well.
- Add the chopped white button mushrooms and chopped broccoli florets. Return the pan to heat, mixing again.
- Add salt according to taste and mix well.
- Sauté the mushrooms and broccoli on a medium to medium-high heat. The mushrooms and broccoli will ooze out water.
- Sauté until all the water is evaporated and the mushroom and broccoli are tender and cooked.Tip: If the veggie mixture starts sticking to the pan, then lower the heat. Sprinkle some water and deglaze the pan.
- Lastly, add the red wine. Deglaze the pan and sauté for a minute or two. Remove pan from stove and set aside. Note: The stuffing should not have any liquids in it and must be dry. Any liquid or water in the filling would make the chimichangas soggy.
Rolling and Folding
- Make a paste of 2 tablespoons whole wheat flour and 3 tablespoons water in a small bowl. Note: You can substitute all purpose flour or gluten-free flour if needed.
- Place a tortilla on a sturdy work surface. On one side of the tortilla, layer 2 to 3 tablespoons of the filling (or more, depending on the size of the tortilla). Add 2 tablespoons of grated cheddar cheese or as needed.
- First tightly fold the sides of the tortilla. Keeping them secure and folded, turn over and roll vertically from the edges as tightly as possible.
- On the open side of the roll, brush with or spoon on some wheat flour paste. Tightly seal and close.
- Spread some of the paste on the outside as well, acting as a glue to keep the chimichanga rolls sealed while frying.
Frying Chimichanga
- Heat oil as needed in a frying pan. You can deep or shallow fry depending on your preference. Place the rolled chimichanga in medium hot oil. Fry on medium heat. Note: The chimichanga should cause the oil to immediately start to bubble. If it doesn't, the oil isn't hot enough yet and you'll end up with a soggy result.
- When one side is golden and crisp, carefully lift each chimichanga with pasta tongs and fry the second side.
- Turn over again when the second side is golden. If needed you can flip once or twice for even frying.
- Place on kitchen paper towels to drain excess oil. Similarly fry the remaining chimichangas in batches.
Serving Suggestions
- Serve hot or warm, preferably topped with some guacamole, salsa or sour cream.
- You could also serve them with sides like guacamole (or sliced avocado), salsa, pico de gallo, hot sauce, fresh herbs and sour cream.
Notes
- Ensure the frying oil is hot to produce a crispy and non-greasy chimichanga crust.
- Seal chimichangas tightly with flour paste inside and out to prevent filling leakage during frying.
- Adjust seasoning to suit personal spice tolerance, especially cayenne and paprika levels.
- Vegetable fillings can be varied; mushrooms add a meaty texture but can be omitted if preferred.
- For baking, brush chimichangas with oil and cook at 180°C (356°F) until golden and crisp, turning halfway.
- Filling can be refrigerated for 2-3 days; assembled chimichangas refrigerate up to one day or freeze up to one month before cooking.
Nutrition Information
Show Details
Calories
145kcal
(7%)
Carbohydrates
20g
(7%)
Protein
6g
(12%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Cholesterol
7mg
(2%)
Sodium
406mg
(17%)
Potassium
260mg
(6%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
689IU
(14%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
2mg
Vitamin B6
1mg
Vitamin B12
1µg
(42%)
Vitamin C
34mg
(38%)
Vitamin D
1µg
(5%)
Vitamin E
1mg
Vitamin K
27µg
Calcium
106mg
(11%)
Vitamin B9 (Folate)
64µg
Iron
2mg
(11%)
Magnesium
20mg
(5%)
Phosphorus
139mg
Zinc
1mg
Nutrition Facts
Serving: 8Chimichangas
Amount Per Serving
Calories 145 kcal
% Daily Value*
| Calories | 145kcal | 7% |
| Carbohydrates | 20g | 7% |
| Protein | 6g | 12% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 7mg | 2% |
| Sodium | 406mg | 17% |
| Potassium | 260mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 689IU | 14% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 2mg | |
| Vitamin B6 | 1mg | |
| Vitamin B12 | 1µg | 42% |
| Vitamin C | 34mg | 38% |
| Vitamin D | 1µg | 5% |
| Vitamin E | 1mg | |
| Vitamin K | 27µg | |
| Calcium | 106mg | 11% |
| Vitamin B9 (Folate) | 64µg | |
| Iron | 2mg | 11% |
| Magnesium | 20mg | 5% |
| Phosphorus | 139mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
12 reviews
Excellent
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